• ½ pound ground veal

• ½ pound ground pork

• 1 pound ground beef

• 1 cup fresh white bread crumbs (4 slices, crusts removed)

• ¼ cup seasoned dry bread crumbs

• 2 tablespoons chopped fresh flat-leaf parsley

• ½ cup freshly grated Parmesan cheese

• 2 teaspoons kosher salt

• ½ teaspoons freshly ground black pepper

• ¼ teaspoon ground nutmeg

• 1 extra-large egg, beaten

• Vegetable oil

• Olive oil

• 1 # 0f sweet Italian sausage links cut into 1”-1½” bite size chunks

Place the ground meats, bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg and ¾ cup warm water in a bowl.  Combine very lightly with a fork.  Using your hands, lightly form the mixture into 2-inch meatballs.  You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of ¼ inch.  Heat the oil.  Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork.  This should take about 10 minutes for each batch.  Don’t crowd the meatballs.  Remove the meatballs to a plate covered with paper towels.

Sauté the sausage.

 Discard the oil.